3 egg yolks
1/2 tsp salt
Dash of cayenne pepper
1 tbsp cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tbsp lemon juice Place yolks, salt, pepper, and cream in blender for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.